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Most of us can’t deny that the world is divided these days. And the great divide is over cookies! People are either a soft cookie person, or a crunchy cookie person. If you are soft cookie person, these cookies are for you!

I was going through my collected recipe book and came across this recipe from an old co-worker. I was inspired to make them because they are a soft cookie that reminds me spring and warmer weather. These babies are light and airy, and will stay soft for days after coming out of the oven. The ricotta cheese in these cookies adds moisture and a light texture. If you are looking to include another dimension of flavor, they can be flavored with lemon. These are versatile cookies because the icing and sprinkles can be customized for any event. Now I know what you are thinking-no, they don’t taste like cheese! Give them a try- enjoy!

Ricotta Cheese Cookies

Yields: 4.5 dozen cookies

Ingredients for Cookies:

2 cups sugar

1 cup butter, softened

15 oz ricotta cheese

2 teaspoons vanilla extract

2 eggs

4 cups flour

2 tablespoons baking powder

1 teaspoon salt

Ingredients for Icing:

1 1/2 cups powdered sugar

3 tablespoons milk

sprinkles to top

Directions:

1.) Preheat oven to 350 degrees. In a large bowl with electric mixer, beat sugar and butter until light and fluffy, about 5 minutes.

2.) Next mix in ricotta cheese, vanilla and eggs until well combined.

3.) On low speed, mix in flour, baking powder, and salt. Mix together just until dough forms.

4.) Drop dough by even spoonfuls (use a cookie scoop!) about 2 inches apart on an ungreased cookie sheet. Bake about 15 minutes or until cookies are very lightly browned on the top (cookies will still be soft).

5.) Cook on wire racks then frost with icing and sprinkles. To make the icing, combine the milk and powdered sugar in a bowl with a whisk until desired consistency. You can dip each cookie in the icing or drizzle over the top. Add sprinkles of your choice to the tops of each cookie. Allow icing to try completely before storing cookies in an airtight container.

Notes and Tips:

You can add citrus juice or rind to the batter for a more traditional ricotta cheese cookie.

I found it best to use a cookie scoop to form the cookies. The dough is a bit sticky and the scoop helps to make the cookies all the same size/shape = double whammy! I used a 1 1/2 tablespoon scoop.

For the ricotta cheese, you can use a full fat or a reduced fat version to save some calories. But try and stay away from the fat free version- a little fat helps to give great texture to these cookies.

You can opt for a thinner icing or thicker frosting to top these cookies. I opted for a thinner icing and dipped the tops of each one into a bowl of glaze, but you can add less milk to the icing for a thicker, frosting-like consistency.